Title: BLACK FOREST CREPES
Categories: Desserts
Yield: 18

Chocolate crêpes
Kirsch or sherry (optional)
19 oz Cherry pie filling
1/4 c Granulated sugar
1/8 t Nutmeg
Whipped cream

Sprinkle crêpes with kirsch or sherry.

Mix cherry pie filling, sugar and nutmeg together. Spoon about 2
tbsp. close to one side of crêpe. Roll. Allow 2 per serving. Lay
on plate with edge down. Top with whipped cream.

Note: My personal feeling is that the sugar is not needed.

Source: Company’s Coming Desserts – Jean Paré

MMMMM

SALSA VERDE 3

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh tomatillos
2 Anaheim green chiles
-charred, peeled, seeded
3 Jalape#o chiles — partially
-seeded deveined
2 Garlic clove
1/2 Chicken bouillon cube — or
1/2 c Chicken broth
1/4 c Rice vinegar
1 tb Light oil (sunflower)
1/4 c Cilantro — snipped
1 pn Salt

After removing the dry husks from the tomatillos,
rinse them well under warm water to remove some of the
stickiness. Cut tomatillos into quarters. Cut the
Anaheim chiles and jalape#os into pieces.

To the bowl of a food processor fitted with the knife
blade attachment, add the tomatillos, chile pieces,
and cloves of garlic. Chop to a coarse pur#e using on
and off pulsations. If you want to use the salsa for
dipping tostada chips or spooning onto homemade pizzas
or tortas, it is best to make a coarse puree. For a
thinner suace consistency, pulse on your food
processor for 20 seconds and pur#e the salsa. You can
further thin down the sauce by adding 1 cup chicken
broth, sour cream, or cream. Stir this liquid in
during the simmering stage. This thinner sauce is
perfect for enchiladas and tortas.

After you have pur#ed the ingredients for your salsa,
place mixture in a 3-quart saucepan. Simmer
everything except the fresh cilantro, for 12 to 15
minutes. Place the salsa into a bowl to cool
completely before adding the cilantro. Or store the
salsa in a glass jar in the refrig- erator for up to 2
weeks and stir a few snipped springs of cilantro into
the portion you will be serving. Adjust seasonings,
such as salt and more cilantro, by taste testing.

This sauce is probably one of the most adaptable of
all of the salsas: it can be used for dipping tostada
chips, adding zest to quacamole, or saucing
enchiladas, tortas, or homemade Mexican pizza.
Submitted By curmudgn@flash.net (SAM WARING) On
TUE, 25 APR 1995 131753 +0000

– – – – – – – – – – – – – – – – – –

Last Minute Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chili mix
Chopped green and red pepper
2 pounds Ground beef
2 1/3 cups Cold water
1 can (8 oz) tomato sauce
Sour cream
Shredded mild cheddar cheese

Prepare chili as directed on package using ground beef, water and tomato sauce.
To serve, spoon into individual serving bowls and top with sour cream, cheese
and peppers.

– – – – – – – – – – – – – – – – – –

Big Boy’s Tomato and Spice Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/2 cup Miracle whip salad dressing
2 tablespoons Ketchup
1 tablespoon Heinz 57 Sauce
1 tablespoon Light Karo Corn Syrup

Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with
rubber bowl scraper till thoroughly blended. Keep refrigerated up to 30
days. Source: Gloria Pitzer’s Make Alike Recipes

– – – – – – – – – – – – – – – – – –

Title: More Fruit Cherry Pie
Categories: Pies
Yield: 8 servings

1 8″ double pie crust
1 cn Comstock More Fruit Pie
-Filling (21 oz)
NOTE: For 9″ pie shell, use
-two 21 ounce cans Cherry
-Filling

Prep Time: 10 minutes. Bake Time: 40-50 minutes.

Line pie pan with rolled pie crust. Spread filling evenly in crust.
Place vented or lattice top crust over filling. Bake at 425’F. for 10
minutes; reduce heat to 375’F. and continue baking 30-40 minutes
until golden brown

MMMMM

Title: ASPARAGUS AND CRAB MEAT SOUP – MANG TAY NAU CUA
Categories: Vietnamese, Soups, Seafood
Yield: 6 servings

4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
-meat, picked over and
-drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
-mixed with 2 tablespoons
-cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
-into 1-inch sections with
-canning liquid reserved
1 tb Shredded coriander
1 Scallion, thinly sliced

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently
until the soup thickens and is clear. While the soup is actively
boiling, add the egg and stir gently. Continue to stir for about 1
minute. Add the crab meat mixture and asparagus with its canning
liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper.

—–

Title: CHINESE STEAMED FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/3 lb Rockfish fillets or other
-thick firm flesh fish
-Approximately
3/4 Inch thick
1 1/2 c Sliced mushrooms
4 Green onions, cut into 1
-inch lengths
1 1/2 c 1 inch pieces asparagus (or
-green beans or snow peas)
1 1/2 c Sliced carrots
Sauce:
2 tb Low-salt soy sauce
1 tb Oriental sesame oil
3/4 ts Grated fresh ginger
3 tb Unseasoned rice vinegar
6 tb Orange juice
3/4 ts Grated fresh orange rind

Combine all sauce ingredients and let sit for 30
minutes to blend flavors. Rinse fish with cold water.
Arrange on a vegetable steamer tray. Place tray over 1
1/2 inch boiling water; cover and steam for 1-2
minutes. Top with vegetables and steam additional 5
minutes, or until fish flakes easily and vegetables
are crisp tender. Pour sauce over individual portions
just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be
substituted for Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g
Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated
Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg
Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

—–

Title: Low-Temperature Pasteurization Treatment
Categories: Canning, Preserves, Pickles
Yield: 1 text

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degree to 185 degree F water temperature for 30
minutes. Check with a candy or jelly thermometer to be certain that the
water temperature is at least 180 degrees F during the entire 30
minutes. Temperatures higher than 185 degrees F may cause unnecessary
softening of pickles. Caution: Use only when recipe indicates.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Doughnut Muffins
Categories: Brunch, Muffins
Yield: 16 Muffins

2 1/2 tb Shortening
1/2 c Sugar
2 Eggs
1/2 ts Nutmeg
6 tb Milk
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Oleo; melted
2 ts Cinnamon
1/2 c Sugar
—Topping—
Oleo; melted
Sugar
Cinnamon

Cream shortening and sugar until light and fluffy. Add unbeaten eggs,
beat
thoroughly. Combine flour, baking powder, salt, and nutmeg and add to
first
mixture alternately with milk. Drop batter into well-greased muffin
tins.
Bake at 400 degrees for 15 minutes. Remove from pans. While still warm
dip
into melted oleo and roll in cinnamon and sugar.

Source: Donna Blees, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995

—–

Date: Mon, 28 Feb 94 12:37:14 EST
From: Christina Hulbe

Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.